FR3050616B1 - Procede de fabrication de beignets non frits - Google Patents

Procede de fabrication de beignets non frits Download PDF

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Publication number
FR3050616B1
FR3050616B1 FR1653805A FR1653805A FR3050616B1 FR 3050616 B1 FR3050616 B1 FR 3050616B1 FR 1653805 A FR1653805 A FR 1653805A FR 1653805 A FR1653805 A FR 1653805A FR 3050616 B1 FR3050616 B1 FR 3050616B1
Authority
FR
France
Prior art keywords
manufacture
relates
donuts
donut
fried donuts
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
FR1653805A
Other languages
English (en)
French (fr)
Other versions
FR3050616A1 (fr
Inventor
Edith DUBAL
Geraldine Dedieu
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Roquette Freres SA
Original Assignee
Roquette Freres SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority to FR1653805A priority Critical patent/FR3050616B1/fr
Application filed by Roquette Freres SA filed Critical Roquette Freres SA
Priority to PL17721194.3T priority patent/PL3448159T3/pl
Priority to CN201780025166.0A priority patent/CN109068663A/zh
Priority to US16/095,231 priority patent/US20190142039A1/en
Priority to JP2018556328A priority patent/JP6843155B2/ja
Priority to NZ746812A priority patent/NZ746812A/en
Priority to PCT/FR2017/050793 priority patent/WO2017187039A1/fr
Priority to AU2017256013A priority patent/AU2017256013B2/en
Priority to EP17721194.3A priority patent/EP3448159B1/fr
Priority to CA3022625A priority patent/CA3022625C/fr
Priority to KR1020187030701A priority patent/KR102385612B1/ko
Publication of FR3050616A1 publication Critical patent/FR3050616A1/fr
Application granted granted Critical
Publication of FR3050616B1 publication Critical patent/FR3050616B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/273—Dextran; Polysaccharides produced by leuconostoc
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Grain Derivatives (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)
  • Meat, Egg Or Seafood Products (AREA)
FR1653805A 2016-04-28 2016-04-28 Procede de fabrication de beignets non frits Active FR3050616B1 (fr)

Priority Applications (11)

Application Number Priority Date Filing Date Title
FR1653805A FR3050616B1 (fr) 2016-04-28 2016-04-28 Procede de fabrication de beignets non frits
EP17721194.3A EP3448159B1 (fr) 2016-04-28 2017-04-04 Procédé de fabrication de beignets non frits
US16/095,231 US20190142039A1 (en) 2016-04-28 2017-04-04 Method for producing unfried nugget-like products
JP2018556328A JP6843155B2 (ja) 2016-04-28 2017-04-04 ノンフライナゲット様製品の製造方法
NZ746812A NZ746812A (en) 2016-04-28 2017-04-04 Method for producing unfried nugget-like products
PCT/FR2017/050793 WO2017187039A1 (fr) 2016-04-28 2017-04-04 Procédé de fabrication de beignets non frits
PL17721194.3T PL3448159T3 (pl) 2016-04-28 2017-04-04 Sposób wytwarzania niesmażonych nuggetów
CN201780025166.0A CN109068663A (zh) 2016-04-28 2017-04-04 用于生产非油炸的食块状产品的方法
CA3022625A CA3022625C (fr) 2016-04-28 2017-04-04 Procede de fabrication de beignets non frits
KR1020187030701A KR102385612B1 (ko) 2016-04-28 2017-04-04 비-유탕처리 너겟-유사 제품의 제조 방법
AU2017256013A AU2017256013B2 (en) 2016-04-28 2017-04-04 Method for producing unfried nugget-like products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1653805A FR3050616B1 (fr) 2016-04-28 2016-04-28 Procede de fabrication de beignets non frits
FR1653805 2016-04-28

Publications (2)

Publication Number Publication Date
FR3050616A1 FR3050616A1 (fr) 2017-11-03
FR3050616B1 true FR3050616B1 (fr) 2020-05-08

Family

ID=56119661

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1653805A Active FR3050616B1 (fr) 2016-04-28 2016-04-28 Procede de fabrication de beignets non frits

Country Status (11)

Country Link
US (1) US20190142039A1 (zh)
EP (1) EP3448159B1 (zh)
JP (1) JP6843155B2 (zh)
KR (1) KR102385612B1 (zh)
CN (1) CN109068663A (zh)
AU (1) AU2017256013B2 (zh)
CA (1) CA3022625C (zh)
FR (1) FR3050616B1 (zh)
NZ (1) NZ746812A (zh)
PL (1) PL3448159T3 (zh)
WO (1) WO2017187039A1 (zh)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2022546846A (ja) * 2019-09-06 2022-11-09 ロケット フレール バッターおよびコーティング用のプレゼラチン化エンドウマメデンプン
RU2760572C1 (ru) * 2021-06-03 2021-11-29 Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" Способ приготовления наггетсов из батата

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5362777A (en) 1988-11-03 1994-11-08 Ivan Tomka Thermoplastically processable starch and a method of making it
CA2114204A1 (en) 1993-02-23 1994-08-24 Charles Robert Mason Batter-like coating
FR2743810B1 (fr) 1996-01-23 1998-04-10 Roquette Freres Polysaccharides cationiques modifies, compositions pour le collage les contenant et procedes pour le collage de structures planes mettant en oeuvre ces compositions
US5753286A (en) * 1996-10-31 1998-05-19 Kerry Ingredients, Inc. Coated food and method of coating
US6080434A (en) * 1998-07-01 2000-06-27 Penford Corporation French fry potato products with improved functionality and process for preparing
GB0031199D0 (en) * 2000-12-21 2001-01-31 Cerestar Holding Bv Coated parfried food product and method of coating
BR0210964A (pt) * 2001-07-12 2004-10-13 Advanced Food Technologies Inc Tipo de produto alimentìcio cozido, método de preparar um alimento cozido de conveniência/refeição leve, produto, e, método de preparar um produto alimentìcio
ES2197009B1 (es) 2002-06-04 2005-03-01 Alimentaria Adin, S.A. Proceso para la preparacion de un alimento rebozado y congelado.
US20050271784A1 (en) * 2002-07-05 2005-12-08 Nichirel Corporation Unbaked chinese dumplings, baked chinese dumplings and process for producing the same
FR2865111B1 (fr) * 2004-01-20 2008-08-29 Roquette Freres Procede d'enrobage de produits alimentaires
FR2911046B1 (fr) 2007-01-09 2010-09-24 Doux S A Produit alimentaire non frit
US9220282B2 (en) 2009-04-28 2015-12-29 Board Of Trustees Of The University Of Arkansas Coating composition and process for baked products to impart the attributes of fried products
WO2012002559A1 (ja) * 2010-06-30 2012-01-05 味の素株式会社 ノンフライ食品の製造方法
WO2013181524A2 (en) * 2012-05-31 2013-12-05 Cargill, Incorporated Baked coatings and methods for applying to food products

Also Published As

Publication number Publication date
EP3448159B1 (fr) 2023-08-30
JP6843155B2 (ja) 2021-03-17
CN109068663A (zh) 2018-12-21
NZ746812A (en) 2022-07-01
KR20190003513A (ko) 2019-01-09
FR3050616A1 (fr) 2017-11-03
WO2017187039A1 (fr) 2017-11-02
CA3022625C (fr) 2024-02-13
JP2019514378A (ja) 2019-06-06
US20190142039A1 (en) 2019-05-16
AU2017256013B2 (en) 2020-12-24
EP3448159A1 (fr) 2019-03-06
AU2017256013A1 (en) 2018-10-18
PL3448159T3 (pl) 2024-02-19
CA3022625A1 (fr) 2017-11-02
KR102385612B1 (ko) 2022-04-12

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